More places ditching gluten

It’s getting easier to “go gluten-free” when dining out because more restaurants are offering dishes designed for customers with celiac disease or a gluten sensitivity.

Whether it’s a menu listing for alternatives such as gluten-free bread and gluten-free beer, or a notation that certain dishes can be made without croutons or breadcrumbs, restaurants are helping to make it easier for these diners.

When dining out, don’t assume that anything is gluten-free.

The chef may have added a “secret ingredient,” for instance, fries or potato skins might be dusted with flour to make them more crisp.